DETERMINATION OF CULTURE CONDITIONS FOR PRODUCING PIGMENTS AND MONACOLIN K FROM Monascus purpureus

Abstract

This study aimed to determine the appropriate concentration of pectinase enzyme for fruit juice processing and to determine the optimal conditions for soursop wine fermentation through statistical models. The result of the fermentation of soursop juice (pectinase enzyme-treated 0.3% for 1 hour) using 11 selected yeast strains showed that strain FBY009 had the best fermentation ability with an ethanol content of 12.71% v/v and high in sensory score. Investigating factors affecting fermentation of strain FBY009 based on PBD model. Among the 6 surveyed factors, there are 2 factors (Brix and content (NH4)2SO4) that have a significant impact on the process of creating ethanol. Optimizing fermentation conditions by adding 0.96 g/L (NH4)2SO4 and adjusting to 23.77°Brix, soursop wine has the highest ethanol content of 12.88% v/v.

Keywords

• enzyme pectinase
• lên men rượu vang
• mãng cầu xiêm
• tối ưu hóa